Description
A delightful and easy recipe for spaghetti tacos filled with ground beef and topped with melted cheese.
Ingredients
Scale
- 6 oz uncooked spaghetti noodles, broken in half
- 1 lb lean ground beef
- 1/2 cup water
- 1 oz mild taco seasoning
- 1 cup tomato sauce
- 10 oz Rotel diced tomatoes and green chilies, drained
- 1 3/4 cups shredded Mexican cheese blend
- 10 Old El Paso stand and stuff taco shells
Instructions
- Preheat oven to 400°F.
- Cook spaghetti according to the directions on the package and drain.
- Heat a large sauté pan over medium-high heat. Add ground beef and crumble it as it cooks. Once fully cooked, drain the grease.
- Add water and taco seasoning to the pan. Stir until the ground beef is evenly coated in the seasoning.
- Reduce the heat to low, add the tomato sauce to the pan, and stir well.
- Add the cooked spaghetti to the pan and mix until well combined.
- Add the drained Rotel into the pan and stir thoroughly.
- Remove the pan from heat, add 1 1/2 cups of shredded cheese, and stir until the cheese is fully melted and combined.
- Place the taco shells in a 9×13 inch baking dish. Scoop the spaghetti mixture into the taco shells.
- Sprinkle the remaining 1/4 cup of shredded cheese on top of the spaghetti-filled taco shells.
- Place the baking dish in the oven and bake for 4-6 minutes, or until the cheese on top is fully melted.
- Remove the dish from the oven and serve the tacos immediately.
Notes
- Feel free to customize with your favorite taco toppings such as sour cream, lettuce, or salsa.
- Make sure not to overcook the spaghetti to prevent it from becoming mushy in the tacos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg